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Grilled chicken cutlet parmigiana

  • Preparation Time5 mins
  • Cooking Time15 mins
  • Serves4
  • DifficultyEasy

For the chicken

900g thin cut chicken breast, cutlets
Salt and pepper
40g parmesan cheese
225g smoked mozzarella, thinly sliced
Extra-virgin olive oil, for drizzling, plus 2 tbsps

For the sauce

800g tinned fire-roasted diced tomatoes
45g (20 leaves) fresh basil leaves, shredded or torn
1 small yellow skinned onion, finely chopped
1 tsp crushed red pepper flakes
For the sauce:
1) Add 2 tbsps extra-virgin olive oil to a medium pot on the stove over medium heat. Add garlic, crushed red chilli flakes and chopped onions. Cook 10 minutes, stirring often. Add tomatoes and heat through, 2 minutes. Wilt in the basil and season the sauce with salt and pepper.

For the chicken:
1) Preheat outdoor barbeque or indoor griddle pan to high. Season chicken with salt and pepper and drizzle with extra-virgin olive oil to keep it from sticking to the barbeque.

2) Cook the chicken 3 to 4 minutes on each side and transfer to a foil covered platter to hold. If you are using a griddle pan, cook the chicken in 2 batches if necessary.

3) Preheat the grill to high.

4) Layer the chicken with fire roasted sauce in a casserole dish. Top the casserole with Parmigiano and mozzarella cheese. Brown the casserole under the grill for 3 minutes.

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